Strawberry Rhubarb Jam
Homemade Strawberry Rhubarb Jam: A classic sweet and tart combination. Learn how to make this small-batch recipe with fresh ingredients.
Servings: 16 ounces
Ingredients
- 1 cup strawberries diced
- 1 cup fresh rhubarb stalks diced
- ½ cup granulated sugar
- 1 tsp lemon zest
- 1 Tbsp honey
Instructions
- Combine Ingredients: Combine all ingredients (diced strawberries, diced rhubarb, granulated sugar, lemon zest, and honey) in a medium saucepan, stirring well.
- Bring to a Boil: Bring the mixture to a boil over medium-high heat, stirring frequently. The fruit will release its juices as it cooks.
- Simmer and Thicken: Reduce the burner's heat to medium-low. Let the mixture simmer for 40-45 minutes, stirring occasionally. The jam is done when it has thickened (a spoonful will leave a wide wake when pushed through it).
- Jar and Cool: Carefully transfer the jam to an 8 oz. mason/jelly jar. Seal with a lid. Let the jam cool completely before storing it in the refrigerator.
Notes
This jam will keep in the refrigerator for up to 2 weeks.
Nutrition
Calories: 33kcal | Carbohydrates: 8g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 9IU | Vitamin C: 6mg | Calcium: 8mg | Iron: 0.1mg